AMAZING!!!No other words needed
Vegetarian Taco Salad
From EatingWell: May/June 2010
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
48 Reviews for Vegetarian Taco Salad
I had never been a lover of Black Beans until this recipe.
I've also used crumbled cornbread when did not have tortilla chips. I add chopped celery to the heated mixture and chopped green onion and avocado to the cold. Lots of flavor ... Delicious
We love having the taco flavor so I make taco "meat" using TVP and our favorite taco seasoning. I usually add a half of a mince onion and zucchini to the seasoning in the water and boil it for a little while, than add the TVP and let cook to the consistence we want. The left overs are perfect for taco burgers in a couple of days.
Even my 6 year old said: This is a winner mommy! Though I did make quite a few modifications simply because I was unable to get out to the store. I used what I had on hand. No tomatoes...but I diced some summer squash and zucchini that I threw in with the onions and corn. I used roasted chipotle salsa and I also cooked the brown rice in fat free low-sodium chicken stock and squeezed half a lime in for some extra flavor. I didn't have tortilla chips on hand but had muligrain chips which were fantastic crushed on top. Also didn't have any cheese but used a SMALL dollop of low fat sour cream. And I used the mixed greens that I happened to have on hand from a salad ealier in the week. But all this is the beauty of this recipe. It lends itself to modification of what you have on hand. We loved it with all the extra veggies! We're not vegetarian but will definitely be eating this again...and again!
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